Citrus peel extract incorporated ice cubes to protect the quality of common pandora

Abstract

The objective of this study was to investigate the effects of ice with albedo and flavedo fragments of Citrus (Grapefruit (Citrus paradisi) and Bitter orange (Citrus aurantium L.)) extracts on the quality of common pandora (Pagellus erythrinus). Concentrated citrus extracts were diluted with distilled water (1/100w/v) before making of ice. The ice cubes were spread on each layer of fishes and stored at 0°C for 15 days. The pH value showed a regular increase in all samples. TVB-N levels of bitter orange treatment groups were recorded lower than the other groups reaching to 25.11± 0.02 mg/100 g at the end of the storage. The TMA-N values of bitter orange treatment groups were lower than that of control and grapefruit treatment groups. In terms of TBARS value, alteration was observed in the control samples and this value significantly (p<0.01) increased from 0.101±0.011 mg MA/ kg to 0.495±0.083 mg MA/kg, while remained lower in the citrus extracts treatment groups at the end of storage since their antioxidant capacity. The oxidation was suppressed in citrus extracts treatment groups, especially in bitter orange flavedo treatment. The results showed the bitter orange albedo and bitter orange flavedo extracts in combination with ice storage have more effectiveness in controlling the biochemical indices in common pandora.

Novel natural food preservatives and applications in seafood preservation: a review

“…Albedo and flavedo fragments of grapefruit and bitter orange extracts incorporated in to ice cubes were found effective on biochemical changes of common pandora ( Pagellus erythrinus ) stored with this ice …”

Chitosan and Lemon Peel Extract Coating on Quality and Shelf Life of Yellowfin Tuna (Thunnus Albacares) Meat Stored Under Refrigerated Condition

“…TBARS were determined according to Yerlikaya et al (2015) to evaluate the oxidation stability during chilled storage and the results were expressed as TBARS value in mg of malonaldehyde per kg (mg MDA kg -1 ) of fish sample.…”

Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon

“…However, they also expressed a bitter taste in the samples treated with this amount of extract. In another study, addition of citrus peel extracts into ice during cold storage of common carp suppressed secondary lipid oxidation products in comparison to the control (Yerlikaya et al, 2015). It was also reported that the rancidity development remained low in pink salmon stored in iced or chilled sea water.…”

“…There are studies that have added plant extracts to ice in order to examine the chemical quality of fish (Quitral et al, 2009;Yerlikaya, Ucak, Gumus & Gokoglu, 2015) or to create a biofilm (Bensid, Bendeddouche, Toy, Sigirci & Özogul, 2014a). However, it is also important to examine the effect of extract on the taste and appearance of fish in terms of consumer acceptance.…”